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Vegan Gluten Free Tofu and Apple stuffed Bell Peppers Recipe

Everyone loves stuffed bell peppers. They often look stunning and impressive, yet they are really easy to make : just halve the peppers, fill them with the tasty mixture of your choice, pop them in the oven, and there you have it. When it comes to the filling, your imagination is the only limit. In these ones, I used a mixture of tofu, rice, amaranth, apple and herbs.

Method

Start by cooking the rice and the amaranth together in twice as much water, that is 1 1/2 cup or 1500ml.

While the rice cooks, prepare the vegetables : halve and deseed the bell peppers ; chop the apples, carrots, onions or shallot, garlic and herbs.

Crumble the tofu in a medium sized mixing bowl, using a fork. Add the miso and tahini and crumble again to combine thoroughly.

Add the turmeric, chilli powder and smoked paprika and mix.

Now add the apple, carrot, onion or shallot, garlic and herbs and mix again.

Finally, add the cooked rice and amaranth and mix well.

Generously stuff the bell pepper halves with the tofu and apple filling. Arrange them on a baking tray and cook in a hot oven for about 20 to 25 minutes, until the peppers are soft (I test them using a tooth pick).

For barbecue, wrap the filled pepper halves in aluminium foil before putting them on the grill.

Serve the stuffed peppers on their own, with extra rice, on a bed of salad leaves, or topped with a tomato and bell pepper sauce and some fresh herbs.